Ayurvedic Artisan Ghee: A Family Legacy
Since 1889, the Agarwal family has handcrafted high-quality ghee using traditional methods. Today, Pure Indian Foods continues this legacy in their New Jersey kitchen, creating small-batch ghee from organic, non-homogenized milk sourced only when cows graze on fresh green grass. Many products follow a traditional culturing process—fermenting cream into yogurt before churning and clarifying—to enhance digestibility and reduce lactose, casein, and whey.
The Pure Indian Foods Story
When Sandeep Agarwal’s son faced chronic health issues, his research led him back to his family’s roots—producing nourishing ghee with powerful Ayurvedic benefits. In 2008, he and his wife Nalini brought the business to the U.S., introducing a new generation to ghee as a superfood. Today, the Agarwals continue their heritage through Ayurvedic herb- and spice-infused ghees made with a focus on quality, not quantity.
Sustainability from the Ground Up
Pure Indian Foods partners with small farms that honor natural cycles—starting with chemical-free soil to grow nutrient-rich grass for cows. This results in the purest milk and most nutritious ghee. Every jar supports small farmers and sustainable agriculture.
Giving Back with Purpose
Pure Indian supports nonprofits like Kick Cancer, Real Food Recovery, United Plant Savers, and The Cornucopia Institute. Through donations, event sponsorships, and partnerships, they work to build a healthier, more sustainable world.
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